Well, it’s finally happened. For the first time, I’ve sent someone to the Food Lover’s Companion for information and that tome has let them (and me) down. It’s a sad, sad day.
The food in question was kataifi, a shredded phyllo-style dough that many Middle Eastern pastry makers use to make crunchy, light confections. Kataifi is like rocket fuel for creativity. It can be used in so many interesting ways. For instance, my friend pastry chef Colen Quinn uses kataifi to make round little pedestals to support her quivering, creamy, cold roasted cinnamon panna cotta. The contrast is fantastic!
Here in Toronto, you can get kataifi in most grocery stores; however, in other towns where there aren’t as many people of Greek, Persian and Turkish heritage, you’ll need to visit a grocery store that caters to those communities.
Have you ever baked with kataifi? If so, what did you make and what tips do you have to share?
Colen Quinn’s Kataifi Disks
1 1/2 cups (375 mL) Kataifi dough, about 2.5 oz (75 g)
4 tsp (20 mL) melted butter
2 tsp (10 mL) granulated sugar
Preheat the oven to 325ᵒF (160ᵒC). Line a rimmed baking sheet with parchment paper; set aside. Place the dough in a bowl and toss to separate. Drizzle with butter and sprinkle with sugar; toss to coat evenly. Divide the dough into 8 equal portions. Use a 3-inch (7.5 cm cm) tart ring or cookie cutter to form the dough into round, thin disks; press down firmly to hold the shape.
Bake, rotating the pan halfway through cooking, for 12 to 15 minutes or until pastry is evenly golden; cool completely. Disks can be stored in an air-tight container for up to 2 days.
Use as a garnish for ice cream, as a base for hors d’eouvres or to sandwich spoonfuls of pudding or caramel.
